Fall Stews in 5 Steps

I recently bought myself a new camera, like a 'real' camera!  I am pretty excited, but I have no idea how to use it.  So each day it is a learning experience, but they have an amazing automatic setting that I lean on while I learn.  

I have been documenting my fall stews with the new camera, look how amazing these photos are.  (Well compared to my iPhone and Instagram pictures.) 

Red Thai Curry Soup

Ingredients:

Sweet Potatoes

Zucchini

Muchrooms

Chicken Breast

Chicken Broth

Red Curry Paste

Light Coconut Milk

Cilantro 

Olive Oil

Salt & Pepper

1. Cook the Chicken in Olive Oil

2. Add chopped sweet potatoes, zucchini, and mushrooms and cook until soft

3. Add red curry paste

4. Add Chicken Broth and Coconut Milk and cook for 45 minutes

5. Plate and then top with cilantro. 

Butternut Squash with Chicken Sausage and Ravioli Soup

Ingredients: 

Trader Joe's Butternut Squash Low Sodium Soup

Trader Joe's Arugala and Parmesan Ravioli

Trader Joe's Chicken Sausage

Trader Joe's butternut squash

Olive Oil

Salt & Pepper

Chipotle Oil

1. Remove the Sausage from the casing and brown in olive oil

2. Add the Trader Joe's Butternut Squash Low Sodium Soup

3. Add the Trader Joe's Arugala and Parmesan Ravioli

4. Cook until the ravioli is completely cooked. 

5. Plate and drizzle Chipotle Oil.

C.C.C. with C.

Coconut Curry Chicken with Cauliflower (fried rice)

One of my favorite Whole 30 meals to date! I love Thai food, but I can't just buy Whole 30 approved at your local Thai food place so I made my own.

First I used this recipe to get me started, but it required a few modifications. I substituted the veggies on the recipe for sweet potatoes, onions, and eggplant. Then instead of rice I cooked a basic cauliflower fried rice!

It was great, filling, and I honestly didn't miss the real thing! I guess this is the real thing now.

Here are the steps to my meal! 

Ingredients

Brown the Chicken

Chop the Veggies

Place the Veggies in the Crock-Pot

Place chicken in the Crock-Pot

Make the Sauce

Mix the Sauce

Add to Crock-Pot

Cook

EAT! 

What's for dinner?

Paleo Orange Chicken with zucchini!

Sarah's Southwest Stuffed Chicken

A few weeks ago while wondering the isles at Trader Joe's I stumbled upon Trader Joe's Southwest Stuffed Chicken.  It looked amazing and I knew this was going to be a winner on a busy night.  And it was...after devouring the Chicken Breast stuffed with a pepper and cheese and topped with enchilada sauce, chips, olives, and more cheese, I thought to myself, I want to try to make this on my own.  Yes, I took something that was quick and easy and made it hard, but I love to cook, so I would say I made it fun!

This was going to be our next dish for our weekly dinners.  I hate being stressed out with company over, so I did all the prep the night before.  The chicken was almost ready to be put in the oven, I just had to add the final toppings.


Sarah's Southwest Stuffed Chicken 
Inspired by Trader Joe's Southwest Stuffed Chicken
Servings - 9 Stuffed Chicken Breast

Ingredients:
9 chicken breast
9 whole green chiles (canned)
8 oz. Pepper Jack cheese
4 oz. cheddar cheese
tortilla chips
sliced olives
enchilada sauce (large container, you may not use all)
8 oz. cream cheese
1 c. Greek yogurt
1 teaspoon cumin
1/2 tablespoon minced garlic

1. Mix shredded pepper jack cheese, Greek yogurt, cream cheese, garlic, cumin in a bowl.
 

2. Slice the chicken breast in half.

3. Drain, dry, open and lay the chile peppers flat.  Too much liquid will make it hard to work with.

4. Stuff the chicken.  Open the breast, place a flat pepper inside, add a spoonful of the cheese mixture, and then secure the breast closed with tooth picks.

5. Top with enchilada sauce and shredded cheddar cheese.  Refrigerate.

6. An hour before dinner: Set the oven to 350 degrees and remove the chicken from the refrigerator.

7. Crush the chips into small pieces, drain the olives and top the chicken.  Spoon some additional enchilada sauce on top.  Place into the oven.

8. Place into the oven and cook for about 45-55 minutes.

9. Remove from the oven and serve.

 We served our chicken with some Spanish rice and jalapeno cornbread. Delicious!!!  I have to say, I think my version is a bit healthier, but takes much more planning. So the choice is yours, make it or buy it. Enjoy!

Sarah